Organic Parmigiano Reggiano from Emilia-Romagna. 12-24 months to age. 3 seconds to shake.
Keep shaking.
Products
For the counter. For every meal. For right now.
Your daily workhorse. Superfine Parmigiano Reggiano that actually melts. Pasta, popcorn, eggs, avocado toast. Shake it on everything. No grating. No mess. Just flavor.
For the moments that matter. When texture and ritual count.
The celebration cheese. DOP certified. Consortium sealed. For cheese boards, special dinners, and recipes where the rind and crystals matter. Break it, grate it, savor it.
One for everyday, one for special occasions.
"Keep it on the counter. Use it on everything."
"When the texture and ritual matter."
Our Story
Vero started with a suitcase full of cheese. Alessia grew up in a family from Parma, where Parmigiano Reggiano was always on the table. Every trip back to Italy meant stuffing wedges into her luggage because nothing in America tasted the same.
When she brought her husband Paul to Italy for the first time, he fell in love with the food of Emilia-Romagna. Together, they decided to stop smuggling cheese and start importing it properly.
Vero partners with a family caseificio making organic Parmigiano Reggiano since 1959. Small operation. High standards. Every wheel inspected and fire-branded by the Consorzio.
Alessia & Paul, Founders
The Standard
Every wheel of Parmigiano Reggiano is inspected and stamped by the Consorzio. No stamp means it's not the real thing.
Any cheese can call itself "Parmesan." But the real thing is only made in specific provinces of Emilia-Romagna, under strict farming and manufacturing standards that haven't changed in 900 years.
That's not gatekeeping. That's protecting something worth protecting.
Ideas
5 Minutes
The classic. Just pasta, pepper, and a mountain of Vero.
10 Minutes
Romaine, anchovies, and enough parm to make it worth it.
3 Minutes
Scrambled, fried, or poached. Always with a shake of Vero.
Why Vero
Made in Emilia-Romagna by Bio Sant'Anna, a certified organic family dairy since 1959. The only place real Parmigiano Reggiano can come from.
Milk, salt, rennet. That's it. No cellulose, no anti-caking agents, no "natural flavors," no mystery ingredients. If there's no seal, it's not real.
Grated in Italy and sealed immediately. Not sitting in a warehouse for months. From wheel to shaker in days, not months.
Be the first to know when Vero launches.
No spam. Just cheese news.